Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….
This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.
A classic, proper Chocolate Mousse recipe
I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.
Let me repeat: I had to make chocolate mousse over and over again for work purposes.
Life is tough, my friends. The sacrifices I make…. (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing…)
What goes in chocolate mousse
Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter.
Chocolate
Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle (ie eating chocolate). Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).
All types of chocolate can be used for chocolate mousse but I like using 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it’s not as sweet as milk chocolate and I don’t need to hunt down a gourmet store to find it because it’s sold at supermarkets.
Milk chocolate is more milky but you still get a great chocolate flavour. The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be.
High quality bittersweet dark chocolate is what good restaurants typically use – not the stock standard. The quality of chocolate used by restaurants is not sold at grocery stores, you need to go to speciality stores and expect to pay upwards of $20/kg ($10/lb).
Eggs
Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.
Note on raw eggs concern
Raw eggs in food is more common than you think – and you’ve probably eaten it without even realising.
It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens, but in this day and age, I do not consider it any greater risk than eating sushi.
This concern seems more prevalent in some regions around the world, most notably in the US and Canada, presumably because of the outbreak in 2010 which resulted in the recall of millions of eggs.
Raw eggs are used in a number of popular desserts including Tiramisu, it’s used in mayonnaise, the Japanese eat raw eggs on rice, the Koreans top Bibimbap with raw egg. And I don’t know about you but runny yolks is the only way I have fried eggs!
If you are concerned about eating raw eggs, you can used pasteurised eggs for this recipe. If you cannot find pasteurised eggs in stores, you can pasteurise eggs yourself at home if you have an accurate thermometer (have a read of this resource).
Note: raw eggs is not advisable for pregnant women and babies.
How to make chocolate mousse
The path to light and fluffy Chocolate Mousse involves just a few key steps:
Beat egg whites and sugar until foamy;
Soft peaks – it should be foamy but have SOFT peaks that flop at the top – as pictured above – not standing upright (“firm peaks”);
Whip cream;
Fold together cream and egg yolks;
Fold in melted chocolate;
Fold egg whites into chocolate mixture. Don’t beat furiously – that’s the sure fire way to a pot of liquid chocolate!
Spoon into individual pots or a larger dish, chill until firm.
The recipe video is super helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.
I chose to make little pots (using whisky glasses!) but you can make one dish if you prefer, then scoop out to serve.
First timers – never fear!
If you’re a chocolate mousse first timer and are concerned about deflation because you’re taking your time with the steps, don’t be worried! When I film recipe videos, I’m always faffing around with camera set ups and batting away a certain giant dog who is always sprawled where I want the tripod to be.
So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.
But it was fine! The chocolate mousse came out exactly the same as it always has. Fluffy, chocolate perfection, as show in the photo above! – Nagi x
PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!
Chocolate Mousse
WATCH HOW TO MAKE IT
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Chocolate Mousse
Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream , full fat (Note 2)
- 3 tbsp caster sugar (superfine white sugar)
Decorations:
- More whipped cream
- Chocolate shavings (Note 3)
Instructions
- For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Yolks: Whisk yolks until uniform.
- Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.
- Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).
- Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
Fold together all ingredients:
- Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
- Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
- Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
- Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
- To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Back at the beach with his mates! Under strict instructions to take it easy* and ease back into it. Unfortunately, he doesn’t understand what “taking it easy” means…..
* Post knee op a few months ago. According to Dozer, he was back to 100% the week after surgery, but the doc says no! It will be months! 😂
Hi Nagi! Could the cream and butter be replaced with full fat coconut milk? I have a no dairy friend coming for Christmas! Thank you!
Hi! Could full fat coconut milk be used instead of cream and something else for the butter? I have a friend coming over for Christmas who can’t have milk products. Thank you!
Hi. Nagi. I’d like to try this for Christmas. I’d come back and post my review. But I’d like to know if it would be okay if I mix the chocolates. Make it 50% milk chocolate 50% dark chocolate
Hi Nagi,
I’m thinking about doing a dark and a white chocolate mousse… do you think your recipe also tastes good if I use white instead of dark chocolate? maybe add some orange liqueur or mint?
Hi Gerlinde, I need to test this to be absolutely sure – white chocolate reacts differently to dark chocolate – N x
Cool, thanks – looking forward to it! x
First attempt at chocolate mousse and it turned out brilliantly! Thanks for a great recipe!
Wahoo!!!!! That’s great Sarika!
Hi, if I want to make this a boozy choc mousse at what point do you think I should add the rum?
I like the way you think Kavee!!! I’d add it to the yolks when whisking 🙂
Hi Nagi, one more thing.. can I substitue whipped cream with fresh cream ( creme fraiche)?
What will happen if you Whisk yolks in a bowl over hot water and then fold the chocolate and butter into that.
Hi Erika, there’s no need as you’ll change the texture of the mousse – N x
Hi. Can I freeze this mousse?
I want to mould it into a log and cover it with a chocolate mirror glaze. To do that I think the mousse needs to be frozen and then coated. What’s the best way to do this?
Hi Marlan, I haven’t tried to be honest!
Delicious! My first attempt at chocolate mousse. This recipe is a real winner and your instructions were perfect. Thank you so much
I’m so glad it worked it for you Sabira!
What is this evil? My hips hate you. But damn, my tastebuds adore you.
I know Lin! And I had to make it so many times to test 😫
A+++ Absolutely delish, easy and turned out perfectly. Thank you for the great instructions. I have tried many of your recipes and always enjoy them immensely. Thank your for sharing your expertise. Much gratitude ❤️
Thanks so much!!
No more mousse premix. Superb!! Your website is on my bookmark. Always. Thank you very much Nagi
You won’t buy store-bought mix again!!
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Hi, I have not seen whipping cream in NZ – is it the same as thickened cream?
Thanks
Hi Louise – Yes, thickened cream ☺️
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Do you think this would be ok as a cake filling or would the Cake layers squish it too much
I think this might be too delicate unfortunately Morgan – N x
Hi Nagi,I made this today and i did all steps exactly to your video but i did not put the right amount of chocolate as i didn’t put enough. The moose tasted beautiful but it didn’t set. Is this due to not enough chocolate by any chance?
Hi John, yes, the chocolate is what helps this set – N x
Hi Nagi,
I tried making this today and I mucked up and didn’t put quite enough chocolate in, so the moose tasted amazing but stayed creamy and didn’t set. Is this due to not enough chocolate or maybe another reason. I didn’t mix to much nor did i do anything else wrong?
This was delicous. Even the non sweet tooth no dessert eating child ate this up. Not to sweet but so so good.
Woah that’s great Dani!
I have a plethora of egg whites left over from a custard – do you suppose the recipe would be forgiving if I skipped the yolks? (I expect it won’t get quite as thick, perhaps?)
Hi. I just made this recipe without the egg yolks as I had lots of egg whites left over. It worked really well! I haven’t tried it with the yolks, but it was still light and rich enough and a great way to use up egg whites. I whipped the cream, folded in the chocolate then the egg whites as per the recipe. Delicious!
HI Cori! I don’t think it will bind unfortunately. I make egg white omelettes, pavlovas and meringues! Meringues keep for ages 🙂 I supposed I should post a recipe, I make them aaaalll the time! N xx
I suspected as much. Ended up making it with whole eggs – now we wait for it to set!
Can this be piped into servers or has to be spooned?
Hi Kylie, you can pipe it but be careful not to knock too much air out of it or it will become dense rather than nice and fluffy – N x